Side Dishes

Hwajeon Two Ways with Tofu & Anchovy

Name: Hwajeon Two Ways with Tofu & Anchovy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 15 g Glutinous rice flour; 5 g Beet; 5 g Spinach; 10 g Tofu; 5 g Baby anchovies; a pinch Sugar (for anchovies); 10 g Edible flowers; 10 g Crown daisy (ssukgat); 10 g Korean pancake mix (buchim-garu); 20 g Honey; a little Water; a little Cooking oil

화전

Beet-pink and spinach-green glutinous rice pancakes plus savory tofu-anchovy pancakes, decorated with edible flowers and crown daisy, served with honey. Toasted anchovies season the savory pancakes so no salt is needed.

📝 Step-by-Step Instructions

Lightly pan-sear the tofu to remove moisture, and stir-fry the anchovies with a pinch of sugar.

Hwajeon Two Ways with Tofu & Anchovy — step 1

Blend the beet and spinach separately with a little water.

Hwajeon Two Ways with Tofu & Anchovy — step 2

Knead the glutinous rice flour with the beet and spinach juices.

Hwajeon Two Ways with Tofu & Anchovy — step 3

Mash the tofu and mix with the anchovies and pancake mix into a batter.

Hwajeon Two Ways with Tofu & Anchovy — step 4

Wash and dry the flowers and crown daisy.

Hwajeon Two Ways with Tofu & Anchovy — step 5

Pan-fry both batters, decorate with the flowers and crown daisy and serve with honey.

Hwajeon Two Ways with Tofu & Anchovy — step 6

📊 Nutrition Facts (per serving)

147.88Calories (kcal)

24.31 gCarbs

4.67 gProtein

3.55 gFat

86.13 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.